Chemical Content and Sensory Characteristics of Herbal Chicken Essence from Indonesia

IF 0.4 Q4 NUTRITION & DIETETICS Jurnal Gizi dan Pangan Pub Date : 2023-12-30 DOI:10.25182/jgp.2023.18.supp.1.78-80

Indah Kusumaningrum, Ahmad Sulaeman, Eny Palupi, Tiurma Sinaga, Wayan Teguh

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Abstract

The purpose was to determine the chemical content (water, protein, fat, ash, and carbohydrate) and sensory characteristics of Herbal Chicken Essence (HCE), a functional drink containing chilcken extract, from Indonesia. The experimental design was factorial and completely randomized with two replicates. There are four formulas in this study, namely F1 (broiler chicken and coconut sugar), F2 (broiler chicken and coconut sugar), F3 (IPB D1 chicken and palm sugar), and F4 (IPB D1 chicken and coconut sugar). The chemical content data were analyzed using a two-way ANOVA. Panelists used in the sensory tests included 30 participants. There was a significant effect (p<0.05) of chicken and sugar substitution on water, ash, protein, and carbohydrate contents. Formula 2 (broiler chicken and coconut sugar) is the most preferred in almost all sensory attributes (aroma, taste, mouthfeel, aftertaste, and overall acceptance) because the sour taste found in coconut sugar is able to suppress the fishy taste found in HCE. The substitution of the chicken breed and sugar in the HCE formulations affected the chemical content and sensory characteristics

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印度尼西亚草本鸡精的化学成分和感官特征

目的是测定印尼草本鸡精（HCE）的化学成分（水分、蛋白质、脂肪、灰分和碳水化合物）和感官特征，这是一种含有鸡精提取物的功能性饮料。实验设计为因子式，完全随机，两次重复。本研究共有四种配方，即 F1（肉鸡和椰子糖）、F2（肉鸡和椰子糖）、F3（IPB D1 鸡和棕榈糖）和 F4（IPB D1 鸡和椰子糖）。化学成分数据采用双向方差分析。参加感官测试的小组成员有 30 人。鸡肉和糖替代物对水分、灰分、蛋白质和碳水化合物含量有明显影响（p<0.05）。配方 2（肉鸡和椰子糖）在几乎所有感官属性（香气、味道、口感、回味和总体接受度）方面都最受青睐，因为椰子糖中的酸味能够抑制 HCE 中的腥味。在 HCE 配方中替代鸡种和糖会影响化学成分和感官特征

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Jurnal Gizi dan Pangan NUTRITION & DIETETICS-

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